Ingredients :
 200 to 250g of fondue cheese mixture
 10 c/l dry white wine per person
 200g farmhouse bread per person
 Nutmeg
 Kirsch
 1 clove garlic
 Ground pepper

Wine recommended : Appremont

Start by cutting the bread into cubes, preferably farmhouse bread with a more solid interior.

Rub the casserole with the garlic clove.

Pour in the wine and heat briskly (keep the remainder of the wine in a cool place : it can accompany the meal) and add all the cheese having previously either grated it or cut it into thin slices.

Continue mixing everything without stopping and describing a figure 8 pattern until the cheese is melted, that is to say in 15 to 20 mins. Pepper lightly.

Just before serving, add a little nutmeg and a small glass of good Kirsch.

Lastly, place the casserole on the reheating surface in the middle of the guests.